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Jamaican Jerk Chicken Breast With Pineapple Salsa - Bold, Bright, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Jerk Chicken:
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 to 1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional: 1 small Scotch bonnet or habanero, minced (for extra heat)
  • For the Pineapple Salsa:
  • 2 cups fresh pineapple, finely diced
  • 1/3 cup red onion, finely diced
  • 1 jalapeño, seeded and minced (or serrano for more heat)
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, zested and juiced
  • 1/4 teaspoon kosher salt
  • To Serve (Optional):
  • Cooked rice or coconut rice
  • Lime wedges
  • Grilled or sautéed vegetables

Method
 

  1. Butterfly the chicken breasts. Place each breast on a cutting board. Hold a knife parallel to the board and slice through the thickest part to open it like a book. This helps the chicken cook evenly and stay juicy.
  2. Make the jerk marinade. In a bowl, mix olive oil, lime juice, brown sugar, allspice, garlic powder, onion powder, thyme, smoked paprika, cinnamon, nutmeg, cayenne, salt, and pepper. If using Scotch bonnet or habanero, stir it in now.
  3. Marinate the chicken. Add the chicken to a zip-top bag or shallow dish and coat with the marinade. Refrigerate for at least 30 minutes and up to 6 hours. Longer isn’t better here; acids can toughen the meat.
  4. Make the pineapple salsa. Combine pineapple, red onion, jalapeño, cilantro, lime zest, lime juice, and salt. Stir gently and taste. Add a little more lime or salt if needed. Chill while the chicken cooks.
  5. Choose your cooking method. You can grill, pan-sear, or roast: Grill: Preheat to medium-high and oil the grates. Grill 4–6 minutes per side, until the internal temperature hits 165°F.
  6. Pan-sear: Heat 1 tablespoon oil in a skillet over medium-high. Cook 4–6 minutes per side. Lower heat if spices begin to burn.
  7. Oven: Preheat to 425°F. Place chicken on a lined sheet pan and roast 12–16 minutes, turning once, until cooked through.
  8. Rest the chicken. Transfer to a plate and let it rest 5 minutes. This keeps the juices inside.
  9. Serve. Slice the chicken against the grain. Top with a generous spoonful of pineapple salsa. Add rice, veggies, and lime wedges if you like.